Snow Crystal Mooncake
Overview
Although Cantonese-style and Soviet-style mooncakes are delicious, many people are afraid to eat more of them because they are high in oil and sugar. Today I would like to introduce to you a snow-skin crystal mooncake that does not add a drop of oil, has a springy texture, is refreshing and delicious. Through the crystal clear skin, you can see the delicate and sweet custard filling, which is particularly appetizing. It is simple to make. It is steamed first and then rolled. It does not require kneading or oven. It can be mastered by novices and is more suitable for ordinary families to make. The prepared crystal mooncakes are not greasy, and you will not get angry if you eat a few more pieces. It is said to be a moon cake, but in fact it is more like a Cantonese snack, and it is also great to eat on a daily basis. Let’s take a look at how to do it next. The marked dosage can make eight 50g crystal mooncakes, and the skin-to-filling ratio is 4:1.
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Ingredients
Steps
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Prepare various ingredients and a 50g mooncake mold.
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Mix the crystal powder with water until it is fine and grain-free (the recipe for homemade crystal skin is in the tip at the end of the article).
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Take another small pot and bring the transparent maltose syrup to a boil.
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Pour the boiling maltose syrup into the crystal powder solution, stir well, cover with plastic wrap, put it into the "deep plate" of a modern multifunctional pot, and add an appropriate amount of water.
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Cover and steam over high heat for about 25 minutes.
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Take out the steamed crystal skin and let cool slightly. At the same time, divide the custard filling into small balls of 10 grams each.
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Let the crystal skin cool to the point where it is not hot to touch, and divide into 40g balls each.
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Flatten the crystal skin in the palm of your hand, wrap the custard filling, roll it into a round shape and press it into a mold to create patterns.
